How to Make Quick Blackberry Turnovers

Summer is, among other things, blackberry time and I couldn't resist not baking something with freshly-picked wild blackberries.

Now in Missouri, you can easily start a feud - a serious, long-lasting, family wrenching feud - asking someone for the location of their  favorite blackberry patch.

You're on your own finding your blackberry supply but ensure they're fresh.

Taste test them on site, just to make sure.

After picking about a cup of wild blackberries, I washed them, sprinkled a tsp of sugar and let them sit in the refrigerator overnight.

When you're ready to make, put enough cold water in a glass so you can press the dough together.

Taking 4 pieces of pre-made, reduced fat crescent dough -  had to save calories somewhere - wet  fingers and press each of two dough pieces back together at the seam.

Spoon a tablespoon of blackberries in their sugar bath into each of the corners of the crescent dough.

There's no such thing as over-filling; the blackberries will reduce in size as they cook.

Check the back in case you do -  crescent dough will  leave holes on the back side of the turnover if you stretch it too much.

Fold the dough corner to the center into a triangle; cut at the fold line, then use a wet fork to crimp around the triangle turnover edges.

You can crimp the dough without water but after a few pats, the fork will stick to the dough.

Once each of the turnovers is sealed around the edges, you can brush with a beaten egg wash to give it a golden yellow look after it's baked.

Since I had every intention of eating these immediately after they were cooked, I skipped this step.

No point wasting a  perfectly good egg wash.

Sprinkle with water.

Then sprinkle a little layer of sugar over the whole turnover.

Cook at 400F in a pre-heated oven for 8-10 minutes.

No need to coat the baking pan; the turnovers won't stick.

An average crescent roll makes one blackberry turnover.

I'll bet biscuit dough would work, too, either pre-mixed or made from pre-packaged biscuit dough, rolled out so that it's not too thick.

Other fillings would work, too, not just apple but peaches, raspberries, blueberries.

That's my grandmother's Blue Willow plate, she also used them as her every day dishes. 

She used to shake her head when I told her they had become collectible.

Let cool for 10 minutes before biting in to them.

Even though the dough may seem cool, the blackberry filing will take longer to cool.
I didn't wait so I can attest to how hot the filing is only minutes out of the oven.

Would you like a bite?

Charlotte

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